IF YOU’VE GOT THIS RICH, CHOCOLATY SYRUP in your pantry, you can whip up a surprisingly wicked dessert from just about anything. Combine it with ice cream and milk to make a thick and creamy milk shake. If you’ve pound cake, drizzle it over the cake for added moistness and a jolt of complementary flavor. Warm it with peanut butter for a salty-sweet topping. As many different ways as I use this, I think I like it best stirred into a cold, creamy glass of dairy-fresh, full-fat Irish milk.
MAKES ABOUT
2 CUPS / 475 MILLILITERS SYRUP
½ cup / 60 grams unsweetened cocoa powder
2 cups / 200 grams sugar
Pinch of salt
½ teaspoon vanilla extract
In a medium saucepan over medium heat, combine the cocoa powder with 1 cup / 240 milliliters of water, stirring to dissolve the cocoa. Add the sugar and stir to dissolve.
Bring the mixture to a boil and cook for 5 minutes over medium heat, stirring with a wooden spoon to keep it from boiling over. Lower the heat to a simmer and add the salt and vanilla. Ladle into smaller, sterilized jars (see page 17), and store in the refrigerator for up to 2 weeks.